Part 33 (2/2)

well minced

teaspoon salt

Salad: 1 pound beets, peeled and shredded (about 3 average

size)

1 pound parsnips, peeled and shredded (about 2

average size)

cup coa.r.s.ely chopped fresh mint

WHISK together all the dressing ingredients in a large mixing bowl.

Add the shredded beets and parsnips, using tongs to thoroughly mix them into the dressing. Let the veggies sit and macerate for about 15 minutes. Add the mint and mix again. Cover and refrigerate for at least 30 minutes until ready to eat.

CREAMY ASIAN PEAR AND TEMPEH SALAD WITH WASABI DRESSING.

SERVES 4.

TIME: 35 MINUTES, PLUS CHILLING TIME.

Light, refres.h.i.+ng, a little sweet, and piquant, this is an excellent salad during the dog days of summer. Asian pears (also called Korean pears) are very large, round, sand-colored pears with a unique, snappy crunch and a hint of fruity, white winelike flavor. Any pear can be subst.i.tuted, but do try to make this just once with Asian pears. Look for them wherever Asian produce or groceries are sold. Serve with rice crackers or rice cakes.

Not all wasabi powders are created equal. Some are more flavorful than others; use a reliable brand (ask your Asian grocer which brand he or she recommends) or you might have to add quite a bit to properly season the dressing. Purists might also want to avoid brands that contain green artificial coloring.

We like the flavor of Silken Mayo Dressing for this salad, but you can also use you favorite commercially prepared vegan mayo. We've suggested using less of the prepared kind because it tends to be very rich. If you find it so, try watering it down it a little bit of soy milk or soy creamer before adding to the other dressing ingredients.

1 (8-ounce) package tempeh, diced

cup small, sweet fresh or frozen green peas

2 teaspoons soy sauce

1 scallion, sliced very thinly

1 Asian pear or other firm, crisp pear, pitted and cut into -inch dice (about 2 cups)

<script>